Southern Style Succotash Recipes
SUCCOTASH
Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.
SUCCOTASH
You can't get more 'Southern' than succotash. This recipe comes from my mother, who was a fantastic cook. -Rosa Boone, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 2h45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SOUTHERN STYLE SUCCOTASH
Make and share this Southern Style Succotash recipe from Food.com.
Provided by DallasDiva22
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place beans in large saucepan. Cover with water; add about 1 tsp salt. Bring to boiling. Skim surface till clear. Cook, partially covered, 30 to 40 minute till tender. Strain beans into sieve. Set aside.
- Shuck corn: using clean kitchen towel, gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.
- In large skillet, heat butter over medium high heat till melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1 to 2 minute Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook the corn and beans.
- Add cream (and ham). Cook just till heated through and slightly reduced. Season to taste.
- Note: OK to use frozen veggies when fresh not in season.
Nutrition Facts : Calories 125.9, Fat 6.3, SaturatedFat 3.7, Cholesterol 17.8, Sodium 164.8, Carbohydrate 15.2, Fiber 3, Sugar 2.2, Protein 3.9
FRENCH-STYLE SUCCOTASH
From the June/July 2016 issue of Garden and Gun magazine. Created by the southern chef Jennifer Hill Booker. Take care when chopping the vegetables to make them uniform and this will make it a more beautiful dish.
Provided by Bren in LR
Categories Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they are fresh, cook for about 4 minutes. Frozen beans will need to cook for 8 minutes. Test for tenderness and then remove from heat, drain, and set aside.
- Meanwhile, over medium heat, melt the butter in a large skillet. Add the bacon and cook until crisp, about 7 minutes.
- Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook until tender, about 5 minutes.
- Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally.
- Gently fold in the butter beans, then add cream, tarragon, salt and pepper. Reduce heat to medium-low and cook uncovered for 5 minutes, or until succotash is heated through and the cream has started to thicken.
- Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.
Nutrition Facts : Calories 291.4, Fat 17.5, SaturatedFat 9.3, Cholesterol 50.7, Sodium 550.9, Carbohydrate 30, Fiber 5.2, Sugar 1.5, Protein 7.5
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